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Flavorful Garlic Butter Shrimp Scampi with Linguine

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A quick and easy shrimp scampi with linguine featuring a rich garlic butter sauce, fresh lemon juice, and a touch of white wine. Perfect for busy weeknights or impressing guests with minimal effort.

Ingredients

Scale
  • 8 ounces linguine pasta
  • Salted water for boiling
  • 1 pound large shrimp, peeled and deveined
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine (or chicken broth as substitute)
  • Juice of 1 lemon
  • 1/4 cup fresh parsley, chopped
  • Red pepper flakes, a pinch (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package instructions, usually 9-11 minutes, until al dente. Reserve 1/2 cup pasta water, then drain the rest and set pasta aside.
  2. Pat the shrimp dry with paper towels. Season with salt, pepper, and smoked paprika if using.
  3. Heat 2 tablespoons butter in a large skillet over medium-high heat. Once melted and sizzling, add shrimp in a single layer. Cook for 2 minutes without moving, then flip and cook another 1-2 minutes until pink and opaque. Remove shrimp and set aside.
  4. Lower heat to medium, add remaining 2 tablespoons butter to the same skillet. Add minced garlic and cook for about 1 minute, stirring frequently, until fragrant but not browned.
  5. Pour in white wine, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes until reduced by half. Stir in lemon juice and red pepper flakes if using.
  6. Return shrimp to skillet along with drained linguine. Toss everything together gently, adding reserved pasta water a tablespoon at a time to loosen the sauce as needed.
  7. Stir in chopped parsley. Taste and adjust seasoning with extra salt, pepper, or lemon if desired. Serve immediately.

Notes

Do not overcook shrimp to avoid rubbery texture. Cook garlic on medium heat to prevent burning. Reserve pasta water to loosen sauce if needed. For dairy-free version, substitute butter with olive oil and use gluten-free pasta if desired. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on stovetop with a splash of water or broth.

Nutrition

Keywords: shrimp scampi, garlic butter shrimp, linguine, quick dinner, easy shrimp recipe, weeknight meal, seafood pasta

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